Description:
These light and fluffy vegan pancakes are made with banana or flaxseed as a substitute for eggs, creating a delicious and healthy breakfast option. Perfectly golden on the outside and soft on the inside, these pancakes are ideal when served with maple syrup and fresh fruits. Whether you’re looking for a weekend brunch or a quick weekday breakfast, these plant-based pancakes are easy to make and full of flavor!
For more recipes, visit vegan-mr.com and follow us on Instagram.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg) or 1 mashed banana
- 1 cup plant-based milk (almond, soy, or oat)
- 1 tablespoon coconut oil, melted (plus extra for cooking)
- 1 teaspoon vanilla extract (optional)
- Maple syrup and fresh fruits for serving
Instructions:
- Prepare the flax egg (if using): In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes until it thickens.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, mix the flax egg (or mashed banana), plant-based milk, melted coconut oil, and vanilla extract.
- Create the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Cook the pancakes: Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve: Stack the pancakes and serve with maple syrup and fresh fruits like berries or banana slices.
For more vegan recipes, visit vegan-mr.com and follow our Instagram page for updates: Instagram.
